Roasted Vegetable and Quinoa Stuffed Acorn Squash with Feta

A Healthy Fall-Flavored Stuffed Squash Recipe

Looking for the perfect healthy and comforting dish for autumn dinners? These roasted vegetable and quinoa stuffed acorn squash take seasonal flavors to a delicious new level! Halved acorn squash get loaded up with a savory quinoa and roasted veggie filling, with crumbled feta adding a final punch of flavor. A simple olive oil and herb coating helps the squash caramelize to perfection in the oven.

Roasting brings out the natural sweetness in the acorn squash and vegetables, while the quinoa adds satisfying protein and texture. Craving more cozy whole food meals? Keep reading for the easy step-by-step recipe plus helpful tips for making this fall favorite.

Ingredients

This delicious yet simple stuffed squash recipe calls for:

• 2 acorn squash, halved and seeded
• Olive oil
• Fresh rosemary and thyme
• 1 cup quinoa, cooked
• 1 cup roasted vegetables like zucchini, peppers, onions
• 1/3 cup crumbled feta cheese
• Salt and pepper to taste

That's it! By pairing prepared quinoa with quick roasted veggies, this dish comes together with ease.

Step-by-Step Instructions

Ready to roast and stuff these seasonal squash? Here's how:

Prep the Squash

Slice acorn squash in half lengthwise and scoop out the seeds. Drizzle cut sides with olive oil and season with salt, pepper and chopped herbs.

Roast

Place squash cut side down on a baking sheet. Roast at 400°F for 30 minutes until tender when pierced.

Cook the Quinoa

While squash roasts, prepare quinoa according to package directions for a nice fluffy grain.

Roast the Vegetables

Toss diced veggies in olive oil, salt, pepper and herbs. Roast at 400°F for 20-25 minutes until browned and tender.

Assemble and Stuff

Combine roasted veggies and cooked quinoa. Stuff mixture into roasted squash cavities. Top with feta.

Finish and Serve

Return stuffed squash to oven for 5 minutes just to melt the cheese. Garnish with extra herbs if desired.

Make-Ahead Tips

Get a head start on this fall dinner with these tips:

• Prep and roast squash up to 3 days ahead.
• Cook quinoa 1-2 days in advance.
• Roast vegetables the day of, then assemble and bake.

With roasted squash and cooked quinoa ready, dinner is just 30 minutes away!

Vegetable Variations

Mix up the roasted veggies to find your perfect flavor combo. Good options include:

• Zucchini
• Bell peppers
• Mushrooms
• Onions
• Brussels sprouts
• Broccoli
• Asparagus
• Carrots
• Butternut squash

Any in-season vegetables will taste amazing when roasted and stuffed into the squash.

Serving Suggestions

Round out the meal with these tasty sides:

• Warm crusty bread
• Garden salad
• Herb-roasted potatoes or sweet potatoes
• Sautéed spinach
• Warm wheat rolls
• Kale and apple salad

A crisp fall cider or wine makes the perfect accompaniment to enjoy this seasonal stuffed squash dinner.

Storing and Freezing

For easy leftover meals, store and reheat this stuffed squash:

• Allow cooked squash to cool completely before storing.
• Keeps well refrigerated for 2-3 days.
• Can be frozen for up to 3 months.
• Reheat individual portions in the microwave until warmed through.

With proper storage, you can enjoy this savory stuffed squash all season long without waste.

FAQs

What size squash should I use?

Look for medium acorn squash around 1 1/2 - 2 lbs each for the best roasted result.

Can I use different grains?

Absolutely! Brown rice, farro or barley would all work well in place of the quinoa.

How do I know when the squash is done?

Test with a fork - the flesh should be very tender but not mushy when done.

Can I stuff and bake the squash ahead of time?

It's best to bake the stuffed squash just before serving to keep the filling and crust fresh.

How long does cooked squash last?

Refrigerate cooked, stuffed squash for 2-3 days or freeze for up to 3 months.

The Takeaway

This savory roasted vegetable and quinoa stuffed acorn squash is the ultimate fall comfort food dish. With seasonal roasted veggies, fluffy quinoa, herbs, and feta, it makes for a hearty yet healthy meal. Simple prep and hands-off roasting means delicious results with little effort. Change up the filling ingredients to take advantage of autumn's freshest produce.

Conclusion

Roasted Vegetable and Quinoa Stuffed Acorn Squash with Feta is the perfect fall dish, combining seasonal and savory flavors. Caramelized acorn squash gets filled with a mix of roasted veggies like zucchini, peppers and onions plus protein-packed quinoa. A final sprinkling of salty feta cheese tops off the filling. With simple prep and hands-off roasting, you'll enjoy a warm, comforting meal on chilly nights. Embrace the flavors of autumn with this stuffed squash recipe any home cook can master.

FAQs

What veggies work best for the filling?

Try zucchini, bell peppers, mushrooms, broccoli, carrots, butternut squash or any in-season vegetable.

How do you properly roast the acorn squash?

Cut in half, drizzle with oil, season with salt and pepper, then roast cut side down at 400°F until fork tender, about 30 minutes.

Can I freeze any leftovers?

Yes, this stuffed squash freezes well for 2-3 months. Thaw before reheating to serve.

What proteins can I use instead of quinoa?

Swap in cooked brown rice, barley, farro or lentils instead of the quinoa if you prefer.

Should I stuff the squash before or after roasting?

Roast the squash first until just fork tender, then stuff and bake briefly more to warm the filling.